Through our chocolate making process we work with outstanding cocoa beans that allow us to prioritise quality, shared value and impact in the supply chains and communities we work with.
This allows us to work with and connect with cocoa growing communities around the world to better understand the journey of their materials, the flavour they create and the challenges that they face.
I always imagined that chocolate was simple, that there was white, milk and dark chocolate and different recipes, connecting with the world of cocoa on our own journey unlocked many, many dimensions of chocolate that we so easily take for granted.
Chocolate is a luxury for some, a necessity for others, while in the most part it’s often treated like a commodity. I realised if I wanted to enjoy good chocolate, I needed to understand good cocoa. This is why through our production model we seek to work with farming communities that are paid based on the quality of what they do and not just on the volume of what they create which easily fluctuates with the pressures of supply and demand.
We feel that by taking a mindful and quality approach to cocoa and chocolate we can work with good materials that makes our job as chocolate makers easier and in return we can share the rewards with the growers that help us in that process.
Through our journey we’ve tried cocoa that tastes like roses, and some that taste like peaches and grapefruit. I’ve worked with some that has credentials to be good for your heart and brain function. Cocoa has much more capacity than we often consider, join us for a tasting to explore some of these flavours with us as we endeavour to explore and share more about this amazing world of cocoa.
